Food compound.



i no. 900,701.

7 .To all whom it may concern:

COLONEL E. BRIGHT, OF COLUMBUS, OHIO.

FOOD COMPOUND j' 1 Be it known that'l, COLONEL E. Bnren'r, a

9 citizen of the United States, residing at C- lu 10f oh o','have invented certain new and use- I l .Im i w ich t which, while tion, are intende bus, in the county of Franklin and State rovements in Food Compounds, of. e-following is a specification.

I. This invention relates to ediblecompositions and especially to food compounds ada ted'for general consumpmore particularly for use as ratlons for troops, travelers, ex lorers,

' cam ers and the like, and consists o a food pro uct somewhat similar to that described 1n my Patent No. 805,001 granted November 21, 1905 for food products.

The fat of beef possesses in a very high degree the roperties of assuaging hunger without; pro ucm g an abnormal thirst and of mamtainin a proper body temperature but,

by reason 0 the high percentage of steal-in in beef fat it is, in its natural state almost impossible to digest in anything but very small amounts. a

The indigestibility of beef fat in its natural state almost wholly precludes its useas a food, except in very small quantities and in the cases of certain toothsome desserts which are proverbially indigestible as for example, suet pudding and-mince pie. This indigestibility of beef fat which revents the use in food of a'greater part of the fat of beef is a great source of loss to packers, it being estimated that an'average of something over $5 a head is lost on every beef slaughtered as compared with what would be realized Were such fat available for use as a wholesome food in its natural state.

It is the object and purpose of this invention to rovide a food containing beef fat, in which t 1e character of the beef fat is so modified that it isrendered readily digestible and assimilable without depriving the said fat ofv its conspicuous properties of assuaging hunger without creating an abnormal thirst and of maintaining a proper body temperature.

To this end the process of producing my improved food product consists, in itspreferred embodiment, in adding to and combining with the beef fat, corn-meal, oat-meal,

or like mat rial containing a large proportion of starch and a fat containing little stearin' and 'a very hi h percentage of olein.

The fat 0 beef contains normally over twenty-five per cent. of stearin, While the oil which forms from five to ten per cent. of corn Specification of Letters Patent. Application filed November 18, 1905. Serial No. 288,003.

and a very high percentage of olein.

Patented Oct. 13, 1908.

or oat meal contains practically no stearin A combination of the two fats so modifies the properties of each that a readily digestible and assimilable fat is produced therefrom.

In roducing my food product in its preferre form, I grind or cho the beef fat. I then heat water, prefera 1y containing a small quantity of salt, to the boiling point and add the comminuted fat thereto. When thefat is thoroughly heated l (gradually-add corn-meal, or other cereal use stirring the several ingredients to effectively commingle them. I boil the ingredients above mentioned for preferably about thirty minutes during which time the beef fat will unite with the oil from the corn-meal, or other cereal,

forming a fatty preparation which is readily digestible.

The proportions which I prefer to employ in the preparation of my improved ood v product are as follows:

Ground beef -fat 20 parts by weight. Corn-meal, or other similar cereaL- 300 Water 100 Common salt 3 The proportions stated provide a fatty preparation in which the proportion of stearin constitutes approximately 13% of preparation may be given the form of either a soft or thick paste or the material may be boiled down until the product has a solid consistency.

The material is preferably placed in cans and hermetically sealed immediately after completing the boiling operation.

' The use of the corn-meal, oat-meal or the like, in connection with the cho ped beef fat, has the effect of producing a ood' compound which can be kept unaltered without the use of any antiseptic or other preserving.

agent.

The material is succulent and-toothsolne without further cooking or other treatment, but its taste is somewhat improved by frying it, the food itself requiring nothing to beadded as the compound fat in the food takes the place of other fats ordinarily used in frying,

The material may be employed in numerous other ways, one of the most satisquantities will assuage hunger.

factory of which is, as a basis for soup, tomatoes, onions, potatoes, and other vegetables commonly added to soup stock being employed in connection with my Improved food preparation.

A food compound prepared in accordance with my improved process is particularly well adapted for use as rations by troops, travelers, explorers and the like, by reason of the following properties which it possesses: 1st, it contains, in a very high degree, thematerials needed to nourish the body, maintain a proper body temperature and repair waste muscular and adipose tissue. 2nd, it is easily digested and capable of being readily absorbed and assimilated. 3rd, it is satisfying to the consumer so that small 4th, it is of such a character as not to produce abnormal thirst. 5th, it nourishes, in a large measure, the entire body, so that no part, organ or function is weakened by its use. 6th; it'is palatable to persons of widely different tastes. 7th, it can be eaten more or less continuously for a long time without cloying the consumers appetite. 8th, it is capable of being prepared for consumption in various ways so that it may be served in widely diversified forms and given a variety of flavors.

While the pro ortions hereinbefore stated are those which prefer to employ, it is to be understood that they may be modified somewhat Without departing from the spirit of the invention or the scope of the appended claims.

"hile l have referred lo the animal fat and specified cereal as being boiled, in my description of the preferred practice of my invention, it is to be understood that said, fat and cereal may, instead of being boiled, be subjected to the recognized equivalent of the operation of boiling, such, for example, as steaming or prolonged heating in' stearin content of said product is reduced approximately from the stearin in the uncompounded animal fat and said ingredients being boiled, substantially as described.

2. A food compound containing boiled animal fat and oat meal, the. fat content of said food product containing between 10 and 15 7; of stearin.

In testimony whereof I allix my signature in presence of two witnesses.

COLONE J E. BRIGHT.

VVitnesses A C. H. WmPPLE, J12, FRANK G. TAMPBELL. 

